Grapefruit Marinated Chicken Thighs

Grapefruit Marinated Chicken Thighs

Easy to make in bulk for a crowd or to adapt for a weeknight dinner, this grapefruit marinated chicken with hints of mustard and thyme is sure to be a hit.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings


  • 8 chicken thighs, trimmed of excess fat
  • 2 Texas grapefruits
  • 6 sprigs fresh thyme
  • 3 tbs whole grain mustard
  • 2 cloves garlic, minced
  • 1/2 tsp cayenne or crushed red pepper
  • 1/2 cup olive oil


  • Zest and juice one grapefruit. You should end up with about 1/2 cup of juice and a couple tablespoons of zest. Remove the leaves from 2 sprigs of thyme, leave the rest whole.
  • Add the grapefruit juice, zest, thyme leaves, mustard, garlic, cayenne, and olive oil to a mixing bowl. Add a pinch of salt if you're feeling it. Whisk to combine.
  • Lay the chicken out in a wide dish with tall sides, like a 9 x 13 baking dish. Drop in the remaining thyme sprigs. Pour the marinade over the chicken and massage the thighs to coat with the mix.
  • Let marinate. Either cover and refrigerate for 4 to 8 hours, or cover and let rest on the counter for 1 hour.
  • Preheat grill to medium high, about 350 F to 400 F.
  • Remove chicken from the marinate and brush off any excess herbs or oil. We don't want those dripping onto the coals and causing a flair up. Sprinkle on some salt and pepper, if desired.
  • Cut the remaining grapefruit in half, then thinly slice one half of it. We're looking for 8 thin pieces to put on top of the chicken while cooking.
  • Place the chicken skin-side down on the grill. Put the larger grapefruit half on the grill as well. Cover and grill the chicken for about 7 to 8 minutes.
  • Flip the chicken and lay on the thin grapefruit slices. Cover and grill for another 4 to 5 minutes, or until cooked through.
  • Serve warm with your favorite sides.


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